Cheese

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  • String Cheese Incident takes on Ticketmaster, sells tickets directly to fans

    cheese - Yahoo! News Search Results
    16 May 2012 | 1:07 pm
    String Cheese Incident is fighting Ticketmaster by selling tickets directly to fans at face value

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    CHEESE - Bing News
    16 May 2012 | 6:46 am
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  • A Cheese Washed in Brooklyn Beer

    NYT > Cheese
    8 May 2012 | 11:00 pm
    A raw cow’s milk cheese called Point of Origin is the result of a partnership between Whole Foods and Sixpoint Brewery in Brooklyn.

  • Blue Cheese Burgers

    About.com Cheese
    14 May 2012 | 11:54 am
    Fire up the grill, burger season is almost here!  These blue cheese burgers are a favorite ...Read Full Post

  • Birth of a Wisconsin Cheese Curd

    Cheese Underground
    cheese underground lady
    2 May 2012 | 9:19 am
    Yes kids, this is what happens when you take your awesome technoid hubby to a cheese factory. He takes a bunch of video, loops it together, sets it to Lady Gaga and puts an embarrassing photo of you at the end. Enjoy this two minute movie showcasing the "Birth of a Wisconsin Cheddar Cheese Curd".
 
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    CHEESE - Bing News

  • IMPORTANT: Bing News RSS feed has moved!

    16 May 2012 | 6:46 am
    Go to the new RSS page and renew your subscription.

  • Quark is homemade made simple

    Take some milk, add a little acid and give the mixture time to do its thing — who would have thought homemade could be this simple? What with all the equipment and specialized ingredients I'd read about, cheesemaking sounded like it was better ...

  • A Band Battles Ticketmaster on Sales Fees

    One Friday afternoon recently, about 50 fans and friends of the band String Incident took $20,000 in cash to the Greek Theater in Los Angeles to take a small stand against the system — in this case, Ticketmaster. With money advanced by ...

  • Chuck E. ’s To Offer New, Gluten-Free Options on Food Menu

    While pizza, dessert and soft drinks are all common favorites for adolescents, compliance with a gluten-free diet often excludes these food experiences from children and families when dining away from home. To accommodate guests with special ...

  • Cracking The Code: Making Vegan Taste Cheesier

    is a staple of many diets and, let's face it, it makes us happy. But sometimes we worry about the fat and calories it contains. Add this little guilt trip, plus a rise in veganism over the past few years and an increase in reported ...
 
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    About.com Cheese

  • Blue Cheese Burgers

    14 May 2012 | 11:54 am
    Fire up the grill, burger season is almost here!  These blue cheese burgers are a favorite ...Read Full Post

  • Blue Cheese Vinaigrette

    12 May 2012 | 12:02 pm
    I love creamy blue cheese dressing, but I might just love this Blue Cheese Vinaigrette even more. It contains no mayonnaise, sour cream or buttermilk and it's super easy ...Read Full Post

  • Grilled Cheese and Prosciutto Sandwich with Sage Leaves

    9 May 2012 | 9:23 am
    I was never a fan of sage until I started sauteing the leaves in butter. Of course, pretty much anything tastes great when it's sauteed in loads of butter, ...Read Full Post

  • Creamy, Cheesy Quinoa

    30 Apr 2012 | 2:55 pm
    A simple but satisfying dish, baked quinoa with mozzarella has a mild flavor. I like it for breakfast, although it can also be served as a side for dinner.

  • Sauteed Kale and Red Onions

    28 Apr 2012 | 1:00 am
    A simple dish with special flavor...Kale sauteed with red onions and garnished with cheese has a nice balance of bitter, sweet and salty flavor. Serve it as a side ...Read Full Post
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    Cheese Underground

  • Birth of a Wisconsin Cheese Curd

    cheese underground lady
    2 May 2012 | 9:19 am
    Yes kids, this is what happens when you take your awesome technoid hubby to a cheese factory. He takes a bunch of video, loops it together, sets it to Lady Gaga and puts an embarrassing photo of you at the end. Enjoy this two minute movie showcasing the "Birth of a Wisconsin Cheddar Cheese Curd".

  • Cheesemaker for a Day at Roelli Cheese

    cheese underground lady
    29 Apr 2012 | 5:20 pm
    Ever wonder how heavy a slab of cheddar curd is? Thanks to Cheesemaker Chris Roelli, 15 more people now understand the art, science and muscles required to make a vat of Cheddar. On Saturday, Chris and his crew at Roelli Cheese in Shullsburg were kind enough to host 15 members of Wisconsin Cheese Originals for a rare Cheesemaker for a Day event. We spent the morning helping Chris make a vat of Cheddar, and then, after lunch in the upstairs former cheesemaker living quarters, had an amazing tasting of six of Chris' current and brand new cheeses, but we'll get to that in a moment. First, here's…

  • Manure, Milk and Cheese: Crave Brothers Reshaping Wisconsin Dairy

    cheese underground lady
    15 Apr 2012 | 10:05 pm
    Quick: name the only carbon-negative, family-owned World Dairy Expo farm of the year that's won 100 awards in 10 years for its farmstead cheeses. I'll give you a hint: the cheesemaker has a dry sense of humor, is quick to give all the credit to his wife, and whom, with his brothers, isn't quite sure where the milking parlor's light switches are located, because no one has ever switched them to "off." If you guessed the Crave Brothers of Waterloo, Wisconsin, then ding ding ding - you're a winner! Producing two semi-loads of milk, seven days a week, 365 days a year, the Crave's 1,200 registered…

  • New King of Kings: Louie's Pudding

    cheese underground lady
    4 Apr 2012 | 4:02 pm
    Built in 1890 by "Butter King" John Newman of Elgin, sold to "King of Kings" cheesemaker Albert Deppler of Green County, and today owned by Anne Lancaster, whose product logo - in a nod to the creamery's past - includes a bright yellow crown perched on the "L" in its label, the century-old Springbrook Creamery on the banks of the Pecatonica River in Argyle has been home to two kings of dairy in its lifetime. With the rebirth of her family's "Louie's" line of dairy products, owner Anne Lancaster is working hard to become the third king of this Wisconsin creamery. And this time, she's…

  • Growing Cheesemakers

    cheese underground lady
    20 Mar 2012 | 9:06 pm
    My family has the darnedest time figuring out what exactly it is I do for a living. I grew up in a small town, moved away after college, and don't get home very often. So on the rare occasions I go back for weddings or funerals, I often stand to the side and amusingly watch my father, a retired farmer, get asked by former neighbors and old friends what his two daughters grew up to be. My sister has it easy. "Well the oldest one's a lawyer," Dad will say with a big grin. And then he'll go on to talk about how she owns her own law firm in Milwaukee and how she helps people who've been…
 
 
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    cheese « WordPress.com Tag Feed

  • World's Best Cheeses Food Show: Artisanal Munchies Hit Midtown

    dgrantobserver
    15 May 2012 | 2:36 pm
    Fun times at the cheese show This morning, staffers of The New York Observer were treated to a lactose surprise: as we entered our building on 321 West 44th St., a sad woman in the lobby sat next to a giant billboard advertising something called World’s Best Cheeses. The logo on the sign was a mouse with a crown flying a small airplane into a moon of cheese. Color us interested; we took it upon ourselves to investigate the people behind the Mouse King and his trip to the orbiting cheese satellite. Through some Pulitzer-caliber journalism–we asked the sad lady what she was…

  • Grilled Cheese Sandwich (Coconut Flour)

    Angie C
    15 May 2012 | 2:36 pm
    This is just so delicious and made out of coconut flour.  A low carb and Gluten Free tasty sandwich!  All of the taste and none of the guilt!  Huzzah!  The naming of the sandwich being grilled amuses me, being British, as for us it is fried.  To our friends across the pond, it is grilled.  I love the differences in a common language!   I don’t care what it’s is called, it is still a lovely low carb sandwich type meal that is fried in butter! I find this very filling too.  One of these for breakfast and I can keep going all day.  Although the Chief Taster had one and…

  • Chicken Parm Skillet

    Jessica
    15 May 2012 | 2:30 pm
    Since having two babies to take care of, I’m loving meals that are good tasting, fresh ingredients, easy to cook and clean up. Once I saw this chicken parm skillet meal I knew I had to make it.  I have to admit at first I was super intimated to cook on my  cast iron skillet, but we are becoming better friends.  The key is to cook low and slow on it. You could use any skillet for this meal, you don’t need to have a cast iron skillet. This recipe made a ton, so we had leftovers for a few days and it was just as good! Ingredients: 1 28 ounce can of tomatoes, either peeled or diced…

  • Dinner Special - May 15th - Nachos Fajitas

    rowdynites
    15 May 2012 | 2:07 pm
    Nachos Fajitas – $7.75 Tender beef or chicken cooked with red and green bell peppers. Served over a bed of nachos and cheese. We looking forward to serving you this evening! Check out our great Happy Hour!

  • Mice

    LRdreams
    15 May 2012 | 1:54 pm
    My first dream was real weird. I was at a school/ graveyard. I guess I was still in college and I was taking care of some mice. The mice were collecting little cheese wedges and organizing them in some little boxes. I left the mice unattended to go hang out with some friends. It was a bumpin’ party. I was hanging out with Robert and another lady. Robert then engaged in the most un-polite conduct! He started making out with this young lady right in front of me and yelled real loud in her ear “I AM KISSING YOU” . I was annoyed and left to tend my mice. My mice were dead! Some…
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    Lucy's Whey

  • Season for babies!

    Grace Mitchell
    19 Apr 2012 | 5:56 pm
    It’s that time of year–babies are here! Now, they’re all terribly cute to look at, but here at Lucy’s Whey we love that they serve as harbingers of cheese to come.  Nowadays, of course, with modern technology and staggered breeding, cheesemakers can arrange for their animals to give birth, and hence give milk, year-round.  Many cheesemakers, however, still operate in accordance with seasonal cycles, with their animals giving birth to their young in the spring. In cheese terms, this means that cheesemakers begin making their cheese in the spring.  Thus, cheeses…

  • Lucy’s Whey Heads Upstate!

    Grace Mitchell
    9 Mar 2012 | 3:04 pm
    Last week Amy, Lucy, and I hit the road to visit some of our cheesemakers! On our drive north, we ambled our way through the fresh snow and bucolic hills of northern Pennsylvania to Ardith Mae Farm for a tour with owner and cheesemaker Todd.  Ardith Mae makes cheeses from their small herd of Alpine and Saanen goats, and our visit to the farm evinced both the delights and challenges of making cheese on a small scale.  Todd and Shereen run the farm and perform most of the work themselves–from goat care and cheesemaking, to repairing collapsed barn roofs, sourcing cheesemaking vats small…

  • Lucy’s Whey March Staff Picks!

    Anne
    7 Mar 2012 | 2:08 pm
    “What’s your favorite cheese?” It’s the most common question we get asked here at Lucy’s Whey, and also the most dreaded.  We cheesemongers are madly in love with all of our cheeses, and favorites fluctuate on a day-to-day, if not hour-to-hour basis.  That being said, I thought it would be fun to do a little survey of my fellow mongers and see which cheeses have them waxing poetic this month.  Here’s what they have to say: Lucy:  “Mona is great eaten plain in chunks or over a salad or grated on to anything.  I enjoy it for breakfast:  I saute…

  • Have some chocolate with your cheese!

    Grace Mitchell
    21 Feb 2012 | 5:05 pm
    While most folks think that chocolate best expresses affections on Valentine’s Day, at Lucy’s Whey we tend to believe that cheese does a better job.  Knowing that we’re not about to change the hearts and minds of chocolate lovers on a day devoted to the comestible, we compromised by holding a chocolate and cheese pairing class the day before Valentine’s Day.  To no one’s surprise, it was met with quite good reception. To partner with our selection of American cheeses, our guest chocolate expert and friend Miranda Rake selected chocolates made by bean-to-bar…

  • In Vermont, Ruthie takes a ride to the cheesy side!

    Ruthie
    9 Feb 2012 | 4:31 pm
    At 5:45, when I trekked from the farmhouse to the creamery, navigating the unseasonably soft, mucky ground, I was struck by the difference between my own lifestyle as an urban cheesemonger and the 20-somethings who make the nationally acclaimed cheese at Consider Bardwell Farm. Consider Bardwell Farm   The Consider Bardwell Farm cheesemakers are at the creamery by six for the first make (which is, may it be noted, six and a half hours before this particular cheesemonger arrives at her workplace everyday), sanitizing surfaces and moving the previous day’s cheese from the press to…
 
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    Cheese Monsters

  • Mascarpone Flan

    Christy
    30 Apr 2012 | 10:22 am
    people who want my flan recipe.  Well here it is, but with a slight twist. We had to add cheese of course! The usual “cheese flan” is made... Read More »

  • Deep Dish Pizza

    Christy
    19 Apr 2012 | 3:59 pm
    Deep Dish Pizza, you think of Chicago, you think it must be hard to do at home, and you think it’s better to just go to a restaurant.... Read More »

  • Broccoli Cheese Soup

    Christy
    16 Apr 2012 | 7:49 pm
    of my favorite soups. Yes, it could have been creamier and cheesier, it was more of a broccoli soup than a broccoli cheese soup but I still enjoyed... Read More »

  • Chicken Alfredo Lasagna

    Christy
    25 Oct 2011 | 8:56 am
    say, Natalie impresses me more and more each time we create a different meal.  We cooked this at my place, by the time Natalie had gotten home from... Read More »

  • Apple Mascarpone Parfait

    Christy
    24 Oct 2011 | 11:22 am
    the mascarpone sauce I made before with the peach cobbler. I thought that would make a good ingredient in a parfait. I’ve never made a parfait before, but... Read More »
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